It’s hard to believe that this showstopping roast is so incredibly simple. Be sure to use freshly ground pink peppercorns and a high-quality, crunchy pink salt, as those are the main components of this roast. Also, ask your butcher to keep the long frenched rib bones on for a truly jaw-dropping presentation.
Slideshow:More Prime Rib Recipes
One 4-rib, 9-pound prime rib roast, frenched and tied
Himalayan pink salt
Freshly ground pink peppercorns
1/2 cup extra-virgin olive oil
3 tablespoons pimentón de la Vera (sweet smoked Spanish paprika)
How to Make It
Preheat the oven to 350°. Let the rib roast stand at room temperature for 1 hour. Season generously with pink salt and pepper. In a small bowl, whisk the oil with the pimentón, then brush the oil all over the roast. Set the meat in a large roasting pan bone side down and cover tightly with foil. Roast for 2 hours, basting with the pan juices halfway through. Uncover and roast, basting occasionally, until the outside is browned and an instant-read thermometer inserted in the thickest part registers 115°, 30 minutes longer. Transfer to a carving board and let rest for 30 minutes. Discard the string, carve the meat and serve. Pass additional pink salt and pepper at the table.
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Review Body: What a shame to ruin this beautiful piece of meat with gross overcooking! And on the cover yet! I also dislike this new trend of removing some perfectly good and yummy meat off the bone. There's nothing French about it!